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Welcome to 10 Devonshire Place!
A brief history lesson from Northern Monk:Beer has been intertwined with civilisation since our earliest inventions. Archaeological findings from 7,000 years ago found in modern day Iran, have shown pottery to be used in the process of fermentation. It is believed that the oldest evidence of beer is found in a 6,000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl, while a poem from around 3900 BC, speaks of Ninkasi, the patron goddess of brewing, contains the oldest surviving beer recipe, describing the production of beer from barley via bread. However it wasn't until 822 AD that we find the first record of hops being used in the brewing process. Abbot Adalhard of the Benedictine monastery of Corbie, included the collection of wild hops for making beer to be in the rules of the abbot.
Who was Abbot Adalhard?
Saint Adalard was the descendant of the Duke and Prince of the Franks Charles Martel, who led the area known as Francia until his death in 718. At the age of twenty he entered the monastery at Corbie in Picardy, Northern France. At the time Abbot Adalhard wrote his rules for how the abbot should be run. Like many flowering plants of the Cannabaceae family there varied and widespread uses are highly valued. The young shoots were, and still are in Belgium, used for salads, while the flowers were stuffed into pillows as a cure for insomnia. The resin of the plant was also used in shampoos and as a hide tanning preservative.
Though it has been claimed that no certain reference was made to the using of the collected hops for beer, it is certain that the common practice for collecting hops had now been sealed in history.
Our beer draws inspiration from this very first reference of the importance of the collection of hops. The 822 IPA pays homage to the early days of brewing and showcases the best of today. Simcoe, Mosaic, Amarillo and Centennial hops all contribute to this resinous beer. Expect a fresh bouquet of hop aromas, with pithy citrus and pine notes on the palate, a rich, mouth-filling malt base and smooth bitterness.